WO2023247527A1 - Non-alkalized boiled cocoa powder - Google Patents
Non-alkalized boiled cocoa powder Download PDFInfo
- Publication number
- WO2023247527A1 WO2023247527A1 PCT/EP2023/066621 EP2023066621W WO2023247527A1 WO 2023247527 A1 WO2023247527 A1 WO 2023247527A1 EP 2023066621 W EP2023066621 W EP 2023066621W WO 2023247527 A1 WO2023247527 A1 WO 2023247527A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cocoa
- nibs
- boiled
- solids
- fat
- Prior art date
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 144
- 239000000843 powder Substances 0.000 title claims abstract description 39
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 157
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000007787 solid Substances 0.000 claims abstract description 50
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 48
- IAIWVQXQOWNYOU-BAQGIRSFSA-N [(z)-(5-nitrofuran-2-yl)methylideneamino]urea Chemical compound NC(=O)N\N=C/C1=CC=C([N+]([O-])=O)O1 IAIWVQXQOWNYOU-BAQGIRSFSA-N 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 27
- 229960004559 theobromine Drugs 0.000 claims abstract description 27
- 235000013361 beverage Nutrition 0.000 claims abstract description 25
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229960001948 caffeine Drugs 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 235000013861 fat-free Nutrition 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 5
- 235000021243 milk fat Nutrition 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 239000000047 product Substances 0.000 description 15
- 230000008569 process Effects 0.000 description 14
- 235000019658 bitter taste Nutrition 0.000 description 12
- 235000019219 chocolate Nutrition 0.000 description 11
- 239000003925 fat Substances 0.000 description 11
- 235000019197 fats Nutrition 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 10
- 230000009467 reduction Effects 0.000 description 9
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 8
- 238000001802 infusion Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 3
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 3
- 235000001046 cacaotero Nutrition 0.000 description 3
- 235000016019 chocolate confectionery Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000013507 mapping Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 238000000513 principal component analysis Methods 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000013074 reference sample Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
- A23G1/0016—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/002—Processes for preparing or treating cocoa beans or nibs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
Definitions
- the present invention relates to non-alkalized cocoa solids and powders, in particular to cocoa solids and powders with low levels of caffeine and theobromine.
- the invention also relates to a method of making such non-alkalized cocoa solids.
- Cocoa powders are in general bitter by nature. When used in children’s beverages, the cocoa is often compensated with the use of sweetener solutions to achieve acceptable taste.
- Flavoring may be used to modulate the overall flavor of the beverage, but flavors may sometimes be considered as artificial.
- JP2018085947 discloses a method for producing chocolate confectionery containing cocoa nibs and corresponding sweeteners as main raw materials, the method comprising the steps of: preparing a chocolate confectionery containing, as main raw materials, 35% of a total amount of cocoa nibs in the raw material, coarse particle cocoa nibs ground mainly to a size of not greater than 1.5 mm and not less than 0.4 mm, and fine particle cocoa nibs ground mainly to a size of not greater than 0.4 mm.
- alkalisation is done on the cocoa nibs before roasting: nibs are added to a jacketed tank fitted with a mixing device and the ability to vary air flow. An aqueous alkalisation solution (eg. potassium carbonate) is added to the nibs and the temprature/air flow/pressure is varied to get different colours/flavours. At the end of the process any excess alkalisation solution can be drained away and the residual moisture remaining on the nibs is removed in the nib roaster (via an initial ‘drying’ phase of the roasting profile).
- aqueous alkalisation solution eg. potassium carbonate
- Alkalization is an established process to create cocoa powder with darker colors and desired taste profile.
- the use of chemical components, alkali salts, might not be desired by consumers looking for more natural products.
- the objective of the present invention is to improve the state of the art and in particular to provide non-alkalized cocoa solids, powder, liquid cocoa beverages and nibs with an improved flaovur profile that allows low sugar formulations.
- the present invention provides the improvement by the subject matter of the independent claims.
- the dependent claims further develop the idea of the present invention.
- the invention in a second aspect, relates to a cocoa beverage powder comprising: 10 - 75 wt. % cocoa solids according to the invention, 0 - 35 wt. % non-fat milk solids, 0 - 2.0 wt. % vegetable oil and/or milk fat, 0 - 80 % wt. % sucrose, and 0 - 50 wt. % cereal flour or extract.
- the invention relates to a method of making non-alkalized, boiled and roasted cocoa solids, the method comprising: providing cocoa nibs,
- the present invention allows to modulate the flavor of cocoa products such as cocoa liquor, powder and butter and create unique flavor signatures (caramel, biscuity, nutty, honey, etc.).
- cocoa products such as cocoa liquor, powder and butter
- unique flavor signatures caramel, biscuity, nutty, honey, etc.
- the process may be suitable for the valorisation of different qualities of cocoa making it more desirable with reduced bitterness and different sensory profile.
- Flavoured cocoa products may bring new business opportunities by enlarging a sensory space of cocoa-containing products using the non-alkalized, boiled and roasted cocoa solids.
- the non-alkalized, boiled and roasted cocoa solids may help to reduce sugar in products (sugar often masks undesired cocoa flavours such as bitterness or earthiness).
- roasting can be omitted in the cocoa manufacturing. Omission of roasting can bring significant savings in equipment investment and would improve sustainability by saving the energy and water.
- Figure 1 is a sensory Principal Component Analysis (PC A) mapping of original and treated cocoa with natural and alkalized commercial powders.
- PC A Principal Component Analysis
- Figure 3 shows theobromine content in roasted cocoa compared to boiled and roasted cocoa.
- Figure 4 shows a sensory PCA mapping of chocolate beverages according to Table 2 containing original and treated cocoa.
- Figure 5 is a chart showing the impact of sugar reduction on bitterness perception using treated and untreated cocoa in chocolate beverages according to Table 3.
- Figure 6 shows pressure impact on caffeine in cocoa powders.
- Figure 7 shows pressure impact on theobromine in cocoa powders.
- Figure 8 shows pressure impact on fat in cocoa powders.
- Figure 9 shows pressure impact on cocoa powder color (L). 'L' is the lightness.
- Figure 10 shows pressure impact on cocoa powder color (A).
- 'A' represents the green / magenta chromatic axis.
- Figure 11 shows pressure impact on cocoa powder color (B). 'B' represents the blue / yellow chromatic axis.
- Figure 12 is a process flowchart of an embodiment of the method according to the invention.
- the present invention relates to a non-alkalized, boiled and roasted cocoa solids comprise below 0.14 wt. % of caffeine and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine.
- the non-alkalized, boiled and roasted cocoa solids comprise 0.05 - 0.14 wt. % caffeine and 0.5 - 1.2 wt.% theobromine.
- the cocoa solids comprise 0.07 - 0.1 wt. % caffeine and 0.7 - 1.0 wt.% theobromine.
- cocoas contain, on the average, 1.89% theobromine and 0.21% caffeine (Zoumas B.L., Kreiser W.R., Martin R.A, Theobromine and caffeine content of chocolate products. J. Food Sci. 1980; 45:314-316)
- the cocoa solids comprise 5 - 25 wt. %, preferably 10 - 12 wt. cocoa fat or 20 - 22 wt. %.
- the non-alkalized, boiled and roasted cocoa nibs comprising 50 - 55 wt. % cocoa fat, below 0.14 wt. % of caffeine, and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine.
- the cocoa powder according to the invention has a color LAB min value of at least (43, 13, 20). This provides a desirable dark powder.
- the cocoa beverage powder according to the invention comprises 1 to 75 wt. % added sucrose.
- the cocoa beverage powder comprises: 25 - 55 wt. % cocoa solids as described above, 20 - 35 wt. % non-fat milk solids,
- the invention also relates to a liquid cocoa beverage product comprising:
- the invention relates to a liquid cocoa beverage product comprising: 1 - 5 wt. % cocoa solids according to claims 1 - 4, 4 - 12 wt. % plantbased flour, and 0 - 7 wt. % sucrose.
- Cocoa nibs treated with milder conditions, with lower pressure or temperature and shorter time than what is claimed results in cocoa solids product with limited reduced bitterness compared to commercially available products, and will not have the effect as that obtained with the cocoa solids described in the claims.
- the boiling of the cocoa nibs is done for a period of 20 - 40 min, preferably from 30 - 35 min, at a pressure between 3 - 5 bars.
- the method of the invention is a modified alkalization process. It comprises:
- Step 1 Preparation of flavor infusion (Optional).
- An infusion is prepared by dissolution/dispersion of flavour ingredients in water under vigorous stirring. The mix is brought to boil for 15-30 minutes under low stirring and filtered in the case of infusion with solid ingredients.
- Step 2 Boiling of the beans or nibs in infusion without alkali
- the beans or nibs are added in a tank with the infusion or with water only and the mixture is boiled under pressure at a pressure of 1.5 - 4 bar for a period of 10 - 60 min.
- the cocoa nibs and water are added into a vessel, preferably a closed vessel. The water is not recirculated but remains in the vessel until the filtration of the beans or nibs.
- the fixture is filtered on a sieve to remove the excess of water.
- the filtering of the boiled cocoa nibs is to a moisture content of 30 - 80 wt. %, preferably 50 - 75 wt. %.
- Step 4 Drying and roasting
- Infused and boiled beans or nibs are then roasted using standard roasting profiles in a cocoa roaster established in cocoa manufacturing.
- Step 5-8 grinding and processing of cocoa liquor
- Roasted cocoa (moisture below 4%, preferably below 3%) is ground and cocoa liquor is then obtained.
- the roasted cocoa nibs are pressed to obtain a cocoa cake, preferably having a fat level 10 - 12 wt. % or 20 - 22 wt. % fat, and grinding the cocoa cake to cocoa solid.
- Table 1 and related Figures 2 and 3 show caffein and theobromine content in reference roasted cocoa compared to boiled and roasted cocoa. A clear reduction around 50% is observed between reference sample and the boiled cocoa.
- Samples were produced by dry mixing white sugar and cocoa powder (boiled or natural cocoa untreated) and then reconstituted in warm milk (55 °C) until complete dissolution of the powder. Samples were then evaluated by 12 trained panelists on established criteria for chocolate beverages as such as appearance, texture, odor, flavour and taste.
- Figure 4 shows a sensory PCA mapping of chocolate beverages according to Table 2 containing original and treated cocoa.
- Table 4 the following products are shown:
- Figure 5 is a chart showing the impact of sugar reduction on bitterness perception using treated on untreated cocoa in chocolate beverages according to Table 3.
- Table 4 and related figures 9, 10 and 11 show a darkening of the powder while the pressure in the alkalizer increased. Darker powder can be obtained increasing the pressure while boiling.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to relates to a non-alkalized, boiled and roasted cocoa solids comprising below 0.14 wt. % of caffeine and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine. The invention also relates to cocoa beverage liquid and powder with these characteristics. Furthermore, the invention relates to a method of making non-alkalized, boiled and roasted cocoa solids, the method comprising: providing cocoa nibs, boiling the cocoa nibs under pressure at a pressure of 1.5 - 4 bar for a period of 10 - 60 min, filtering the boiled cocoa nibs to a moisture content of 30 - 80 wt. %, preferably 50 - 75 wt. %, roasting the boiled nibs to a moisture content below 4 wt. % and grinding the roasted nibs to provide cocoa liquor, pressing to obtain a cocoa cake, preferably having a fat level 10 - 12 wt.% or 20 - 22 wt. % fat, and grinding the cocoa cake to cocoa solid.
Description
NON-ALKALIZED BOILED COCOA POWDER
Field of the invention
The present invention relates to non-alkalized cocoa solids and powders, in particular to cocoa solids and powders with low levels of caffeine and theobromine. The invention also relates to a method of making such non-alkalized cocoa solids.
Background
Cocoa powders are in general bitter by nature. When used in children’s beverages, the cocoa is often compensated with the use of sweetener solutions to achieve acceptable taste.
Flavoring may be used to modulate the overall flavor of the beverage, but flavors may sometimes be considered as artificial.
JP2018085947 discloses a method for producing chocolate confectionery containing cocoa nibs and corresponding sweeteners as main raw materials, the method comprising the steps of: preparing a chocolate confectionery containing, as main raw materials, 35% of a total amount of cocoa nibs in the raw material, coarse particle cocoa nibs ground mainly to a size of not greater than 1.5 mm and not less than 0.4 mm, and fine particle cocoa nibs ground mainly to a size of not greater than 0.4 mm. Also disclosed is a method of manufacturing a chocolate confectionery having an aspiration sensation similar to tobacco, the method comprising mixing an appropriate amount of the raw material sweetener, boiling the raw material while stirring, dissolving a portion of the cocoa nib, placing the cocoa nib in a rod-like mold, cooling and solidifying the mixture, baking the mixture, cooling and then drying the mixture.
JP2016106559 discloses a method wherein roux is boiled in edible oils and fats,
with wheat flour. Disclosed is also cacao bean-derived component, in which the cacao bean-derived component includes cacao mass, and/or cocoa powder. The aim of the process is to enhance flavors.
The prior art relates to cocoa treatment aimed at producing new cocoa-based product with new sensory characteristics. None of prior art documents apply an extraction step allowing separation of undesired compounds like bitter compounds.
In most cases, alkalisation is done on the cocoa nibs before roasting: nibs are added to a jacketed tank fitted with a mixing device and the ability to vary air flow. An aqueous alkalisation solution (eg. potassium carbonate) is added to the nibs and the temprature/air flow/pressure is varied to get different colours/flavours. At the end of the process any excess alkalisation solution can be drained away and the residual moisture remaining on the nibs is removed in the nib roaster (via an initial ‘drying’ phase of the roasting profile).
Alkalization is an established process to create cocoa powder with darker colors and desired taste profile. However, the use of chemical components, alkali salts, might not be desired by consumers looking for more natural products.
Thus, there is a need for tailoring the flavor generation during cocoa processing. Furthermore, there is a need to reduce or mask undesirable notes of the cocoa powder and /or create new flavors. In particular, it is desirable to reduce or eliminate the amount of sweeteners and / or flavorings in the final product.
Object of the invention
The objective of the present invention is to improve the state of the art and in particular to provide non-alkalized cocoa solids, powder, liquid cocoa beverages and nibs with an improved flaovur profile that allows low sugar formulations.
Summary of the invention
The present invention provides the improvement by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.
In a first aspect, the invention relates to a non-alkalized, boiled and roasted cocoa solids comprising below 0.14 wt. % of caffeine and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine.
In a second aspect, the invention relates to a cocoa beverage powder comprising: 10 - 75 wt. % cocoa solids according to the invention, 0 - 35 wt. % non-fat milk solids, 0 - 2.0 wt. % vegetable oil and/or milk fat, 0 - 80 % wt. % sucrose, and 0 - 50 wt. % cereal flour or extract.
In a further aspect, the invention relates to a method of making non-alkalized, boiled and roasted cocoa solids, the method comprising: providing cocoa nibs,
- boiling the cocoa nibs under pressure at a pressure of 1.5 - 4 bar for a period of 10 - 60 min, filtering the boiled cocoa nibs to a moisture content of 30 - 80 wt. %, preferably 50 - 75 wt. %, roasting the boiled nibs to a moisture content below 4 wt. % and grinding the roasted nibs to provide cocoa liquor, pressing to obtain a cocoa cake, preferably having a fat level 10 - 12 wt.% or 20
- 22 wt. % fat, and grinding the cocoa cake to cocoa solid.
It has been found that the present invention provides new physical and sensory properties of cocoa. The invention provides cocoa solids with reduced bitterness due to the partial removal of main cocoa bitter compounds theobromine and caffeine. Besides taste modulation, a new process allows a darkening of the cocoa solids compared to a
classic natural cocoa processing. Formulated in a cocoa beverage or food solid, the low bitterness of the cocoa solids according to the invention allows a significant sugar reduction as there is no need to cover the intrinsic bitterness with sugar.
The present invention allows to modulate the flavor of cocoa products such as cocoa liquor, powder and butter and create unique flavor signatures (caramel, biscuity, nutty, honey, etc.). The process may be suitable for the valorisation of different qualities of cocoa making it more desirable with reduced bitterness and different sensory profile. Flavoured cocoa products may bring new business opportunities by enlarging a sensory space of cocoa-containing products using the non-alkalized, boiled and roasted cocoa solids.
Advantageously, the non-alkalized, boiled and roasted cocoa solids may help to reduce sugar in products (sugar often masks undesired cocoa flavours such as bitterness or earthiness).
This present invention enables to reach very low bitterness and acidity levels. These new sensory properties allow lowering the amount of sugars added in the final product for similar sweetness. In addition, this leads to a cocoa powder much darker than what can be achieved with a standard natural cocoa process.
In one embodiment of the invention, roasting can be omitted in the cocoa manufacturing. Omission of roasting can bring significant savings in equipment investment and would improve sustainability by saving the energy and water.
Although decaffeination is known in coffee production, the process is substantially different from the present invention due to the coffee batch brewing that takes place when producing coffee. In this process liquid is passed through the coffee material and caffeine may be removed by filtering the liquid to trap the caffeine. In cocoa processes the aim is to preserve the cocoa nibs for further processing.
Brief Description of the Drawings
Figure 1 is a sensory Principal Component Analysis (PC A) mapping of original and treated cocoa with natural and alkalized commercial powders. In Figure 1 A shows alkalized cocoa powders and N shows natural cocoa powders.
Figure 2 shows caffein in roasted cocoa compared to boiled and roasted cocoa.
Figure 3 shows theobromine content in roasted cocoa compared to boiled and roasted cocoa.
Figure 4 shows a sensory PCA mapping of chocolate beverages according to Table 2 containing original and treated cocoa.
Figure 5 is a chart showing the impact of sugar reduction on bitterness perception using treated and untreated cocoa in chocolate beverages according to Table 3.
Figure 6 shows pressure impact on caffeine in cocoa powders.
Figure 7 shows pressure impact on theobromine in cocoa powders.
Figure 8 shows pressure impact on fat in cocoa powders.
Figure 9 shows pressure impact on cocoa powder color (L). 'L' is the lightness.
Figure 10 shows pressure impact on cocoa powder color (A). 'A' represents the green / magenta chromatic axis.
Figure 11 shows pressure impact on cocoa powder color (B). 'B' represents the blue / yellow chromatic axis.
Figure 12 is a process flowchart of an embodiment of the method according to the invention.
Detailed description of the invention
Consequently, the present invention relates to a non-alkalized, boiled and roasted cocoa solids comprise below 0.14 wt. % of caffeine and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine.
Preferably the non-alkalized, boiled and roasted cocoa solids comprise 0.05 - 0.14 wt. % caffeine and 0.5 - 1.2 wt.% theobromine.
In a further preferred embodiment of the invention the cocoa solids comprise 0.07
- 0.1 wt. % caffeine and 0.7 - 1.0 wt.% theobromine.
Commercial cocoas contain, on the average, 1.89% theobromine and 0.21% caffeine (Zoumas B.L., Kreiser W.R., Martin R.A, Theobromine and caffeine content of chocolate products. J. Food Sci. 1980; 45:314-316)
In a preferred embodiment of the invention the cocoa solids comprise 5 - 25 wt. %, preferably 10 - 12 wt. cocoa fat or 20 - 22 wt. %. In an alternative embodiment of the invention the non-alkalized, boiled and roasted cocoa nibs comprising 50 - 55 wt. % cocoa fat, below 0.14 wt. % of caffeine, and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine.
It has been found that the cocoa powder according to the invention has a color LAB min value of at least (43, 13, 20). This provides a desirable dark powder.
Preferably, the cocoa beverage powder according to the invention comprises 1 to 75 wt. % added sucrose.
In one embodiment of the invention the cocoa beverage powder comprises:
10 - 75 wt. % cocoa solids as described above,
0 - 35 wt. % non-fat milk solids,
0 - 2.0 wt. % vegetable oil and/or milk fat,
0 - 80 % wt. % sucrose, and
0 - 50 wt. % cereal flour or extract.
In another embodiment of the invention the cocoa beverage powder comprises: 25 - 55 wt. % cocoa solids as described above, 20 - 35 wt. % non-fat milk solids,
0 - 2.0 wt. % vegetable oil and/or milk fat,
5 - 35 wt. % sucrose, and
5 - 35 wt. % cereal flour or extract.
The invention also relates to a liquid cocoa beverage product comprising:
1 - 5 wt. % non-alkalized, boiled and roasted cocoa solids according to the claims, 3 - 10 wt. % non-fat milk solids, and 0 - 5 wt. % sucrose.
This will result in a final product with below 0.007 wt. % of caffeine, and below 0.06 wt. % theobromine, preferably below 0.045 wt. %.
In a further embodiment the invention relates to a liquid cocoa beverage product comprising: 1 - 5 wt. % cocoa solids according to claims 1 - 4, 4 - 12 wt. % plantbased flour, and 0 - 7 wt. % sucrose.
This will result in a final product comprising below 0.007 wt. % of caffeine, and below 0.06 wt. % theobromine, preferably below 0.045 wt. %.
Alternatively, plant-based isolates or concentrates may be used instead of plantbased flour.
In a further aspect, the invention relates to a method of making non-alkalized, boiled and roasted cocoa solids, the method comprising:
- providing cocoa nibs,
- boiling the cocoa nibs under pressure at a pressure of 1.5 - 4 bar for a period of 10 - 60 min,
- filtering the boiled cocoa nibs to a moisture content of 30 - 80 wt. %, preferably 50 - 75 wt. %,
- roasting the boiled nibs to a moisture content below 4 wt. % and
- grinding the roasted nibs to provide cocoa liquor,
- pressing to obtain a cocoa cake, preferably having a fat level 10 - 12 wt.% or 20 - 22 wt. % fat, and
- grinding the cocoa cake to cocoa solid.
Cocoa nibs treated with milder conditions, with lower pressure or temperature and shorter time than what is claimed results in cocoa solids product with limited reduced bitterness compared to commercially available products, and will not have the effect as that obtained with the cocoa solids described in the claims.
It is preferred that the boiling of the cocoa nibs is done for a period of 20 - 40 min, preferably from 30 - 35 min, at a pressure between 3 - 5 bars.
The method of the invention is a modified alkalization process. It comprises:
1. Optional step: Preparation of flavour infusion without alkali.
2. Boiling cocoa beans or nibs in the flavour infusion.
3. Filtration of the beans or nibs
4. Drying and roasting
5. Grinding
6. Processing of cocoa liquor
The steps may be taken as follows:
Step 1: Preparation of flavor infusion (Optional).
An infusion is prepared by dissolution/dispersion of flavour ingredients in water under vigorous stirring. The mix is brought to boil for 15-30 minutes under low stirring and filtered in the case of infusion with solid ingredients.
Step 2: Boiling of the beans or nibs in infusion without alkali
The beans or nibs are added in a tank with the infusion or with water only and the mixture is boiled under pressure at a pressure of 1.5 - 4 bar for a period of 10 - 60 min. In the process according to the invention the cocoa nibs and water are added into a vessel, preferably a closed vessel. The water is not recirculated but remains
in the vessel until the filtration of the beans or nibs.
Step 3: Filtration
The fixture is filtered on a sieve to remove the excess of water. The filtering of the boiled cocoa nibs is to a moisture content of 30 - 80 wt. %, preferably 50 - 75 wt. %.
In the process according to the invention it is preferred that after water is removed in the filtering of the boiled cocoa nibs the water is disposed of. According to the invention it is preferred that there is no extraction in an extraction column with recirculation of water.
Step 4: Drying and roasting
Infused and boiled beans or nibs are then roasted using standard roasting profiles in a cocoa roaster established in cocoa manufacturing.
Step 5-8: grinding and processing of cocoa liquor
Roasted cocoa (moisture below 4%, preferably below 3%) is ground and cocoa liquor is then obtained.
The roasted cocoa nibs are pressed to obtain a cocoa cake, preferably having a fat level 10 - 12 wt. % or 20 - 22 wt. % fat, and grinding the cocoa cake to cocoa solid.
The liquor might be directly used for further food manufacturing (e.g. chocolate production) or pressed to obtain cocoa powder and cocoa butter as finished
products. The powder and the butter may then be used in the manufacturing of cocoa products.
Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the use of the present invention and vice versa. Furthermore, features described for different embodiments of the present invention may be combined.
Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.
Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.
Examples
Example 1
Table 1 and related Figures 2 and 3 show caffein and theobromine content in reference roasted cocoa compared to boiled and roasted cocoa. A clear reduction around 50% is observed between reference sample and the boiled cocoa.
Table 1. Reduction of main cocoa bitter compounds: Theobromine & Caffeine
Table 2. Sample tested by panelists with treated/untreated cocoa in a chocolate beverage application (explain preparation)
Different chocolate beverages were tasted while gradually reducing sugar. Samples were produced by dry mixing white sugar and cocoa powder (boiled or natural cocoa untreated) and then reconstituted in warm milk (55 °C) until complete dissolution of the powder. Samples were then evaluated by 12 trained panelists on established criteria for chocolate beverages as such as appearance, texture, odor, flavour and taste.
Figure 4 shows a sensory PCA mapping of chocolate beverages according to Table 2 containing original and treated cocoa. In Figure 4 the following products are shown:
A clear trend can be observed on the PCA analysis of evaluated chocolate
beverage. Samples using boiled cocoa appear be less impacted by the sugar reduction. Only one sensory territory can be observed using the boiled cocoa at the different sugar levels.
An opposite impact is observed using untreated natural cocoa. Only a small effect is visible while reducing sugar by 25% with a same sensorial territory than the reference. However, as soon as the sugar reduction is higher (50 or 63%) a significant difference can be observed with powder landing in a new sensory territory mainly characterized by high bitterness and astringency as well as strong cocoa flavour.
Example 3 - Impact of sugar reduction on bitterness
Figure 5 is a chart showing the impact of sugar reduction on bitterness perception using treated on untreated cocoa in chocolate beverages according to Table 3.
The bitterness was found to be much lower in the sugar reduced application using boiled cocoa. Differences were increased while sugar was reduced. Benefit of boiled cocoa was significant while reducing sugar, especially at -50% reduction and above where products with boiled cocoa was found close to the reference (- 50% sugar).
Table 3. Pressure impact on caffeine, theobromine and fat in cocoa powders
Table 3 and related figures 6, 7 and 8 illustrate the impact of alkalizer pressure on the bitter compounds, caffeine and theobromine as well as on total fat content. Increasing pressure has a positive impact on caffeine and theobromine extraction with a significant decrease of both molecules. On the other hand, no significant impact was observed on the total fat level which remains stable.
Table 4. Pressure impact on cocoa powder color (LAB scale)
Table 4 and related figures 9, 10 and 11 show a darkening of the powder while the pressure in the alkalizer increased. Darker powder can be obtained increasing the pressure while boiling.
Claims
1. Non-alkalized, boiled and roasted cocoa solids comprising below 0.14 wt. % of caffeine and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine.
2. Non-alkalized, boiled and roasted cocoa solids according to claim 1 comprising 0.05 - 0.14 wt. % caffeine and 0.5 - 1.2 wt.% theobromine.
3. Cocoa solids according to claims 1 or 2, wherein the cocoa solids comprise 5 - 25 wt. %, preferably 10 - 12 wt. cocoa fat or 20 - 22 wt. % cocoa fat.
4. Cocoa solids according to any of the preceding claims, having a colour LAB min value of at least (43, 13, 20).
5. A cocoa beverage powder comprising cocoa solids according to any of the preceding claims, and 1 - 75 wt. % added sucrose.
6. A cocoa beverage powder according to any of the preceding claims comprising:
10 - 75 wt. % cocoa solids according to claims 1 - 4 0 - 35 wt. % non-fat milk solids,
0 - 2.0 wt. % vegetable oil and/or milk fat,
0 - 80 % wt. % sucrose, and
0 - 50 wt. % cereal flour or extract.
7. A cocoa beverage powder according to claim 6 comprising:
25 - 55 wt. % cocoa solids,
20 - 35 wt. % non-fat milk solids,
0 - 2.0 wt. % vegetable oil and/or milk fat,
5 - 35 wt. % sucrose, and
5 - 35 wt. % cereal flour or extract. A liquid cocoa beverage product comprising:
1 - 5 wt. % cocoa solids according to claims 1 - 4,
3 - 10 wt. % non-fat milk solids, and
0 - 5 wt, % sucrose. A liquid cocoa beverage product comprising:
1 - 5 wt. % cocoa solids according to claims 1 - 4
4 - 12 wt. % plant-based flour, and
0 - 7 wt. % sucrose. Non-alkalized, boiled and roasted cocoa nibs comprising
50 - 55 wt. % cocoa fat, below 0.07 wt. % of caffeine, and below 0.6 wt. % theobromine, preferably below 0.45 wt. %. A method of making non-alkalized, boiled and roasted cocoa solids, the method comprising:
- providing cocoa nibs,
- boiling the cocoa nibs under pressure at a pressure of 1.5 - 4 bar for a period of 10 - 60 min,
- filtering the boiled cocoa nibs to a moisture content of 30 - 80 wt. %, preferably 50 - 75 wt. %,
- roasting the boiled nibs to a moisture content below 4 wt. % and
- grinding the roasted nibs to provide cocoa liquor,
- pressing to obtain a cocoa cake, preferably having a fat level 10 - 12 wt.% or 20 - 22 wt. % fat, and
- grinding the cocoa cake to cocoa solid.
A method according to claim 11, wherein the boiling of the cocoa nibs is done for a period of 20 - 40 min, preferably from 30 - 35 min, at a pressure between 3 - 5 bars. A method according to claims 11 - 12, wherein the roasting is at 120 - 130 °C for 10 to 15 min. A method according to claims 11-13, wherein the cocoa nibs and water are added into a vessel, preferably a closed vessel. A method according to claims 11-14, wherein water removed in the filtering of the boiled cocoa nibs is disposed of.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP22180773 | 2022-06-23 | ||
EP22180773.8 | 2022-06-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2023247527A1 true WO2023247527A1 (en) | 2023-12-28 |
Family
ID=82258184
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2023/066621 WO2023247527A1 (en) | 2022-06-23 | 2023-06-20 | Non-alkalized boiled cocoa powder |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2023247527A1 (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2185376A (en) * | 1986-01-22 | 1987-07-22 | Hershey Foods Corp | Removal of theobromine and caffeine from cacao beans |
JP2016106559A (en) | 2014-12-04 | 2016-06-20 | 江崎グリコ株式会社 | Boiled roux, food product and flavor enhancement method |
JP2018085947A (en) | 2016-11-28 | 2018-06-07 | 株式会社 K&A Company | Method for producing chocolate snack having suction sensation similar to that of cigarette |
-
2023
- 2023-06-20 WO PCT/EP2023/066621 patent/WO2023247527A1/en unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2185376A (en) * | 1986-01-22 | 1987-07-22 | Hershey Foods Corp | Removal of theobromine and caffeine from cacao beans |
JP2016106559A (en) | 2014-12-04 | 2016-06-20 | 江崎グリコ株式会社 | Boiled roux, food product and flavor enhancement method |
JP2018085947A (en) | 2016-11-28 | 2018-06-07 | 株式会社 K&A Company | Method for producing chocolate snack having suction sensation similar to that of cigarette |
Non-Patent Citations (2)
Title |
---|
ANONYMOUS: "Cocoa, dry powder, unsweetened", FOODDATA CENTRAL, 1 August 1991 (1991-08-01), pages 1 - 7, XP093002557, Retrieved from the Internet <URL:https://fdc.nal.usda.gov/fdc-app.html#/food-details/169593/nutrients> [retrieved on 20221128] * |
ZOUMAS B.L.KREISER W.R.MARTIN R.A: "Theobromine and caffeine content of chocolate products", J. FOOD SCI., vol. 45, 1980, pages 314 - 316, XP008139771, DOI: 10.1111/j.1365-2621.1980.tb02603.x |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Jinap et al. | Flavour evaluation of chocolate formulated from cocoa beans from different countries | |
US8709524B2 (en) | Process for preparing red cocoa ingredients, red chocolate, and food products | |
JP2021013398A (en) | Process for producing dark brown natural cocoa | |
RU2683538C1 (en) | Extracts of cocoa, cocoa-products and methods of production thereof | |
ES2740348T3 (en) | Cocoa composition, procedure and product | |
US4532147A (en) | Cacao product and process therefor | |
CN110381744B (en) | Chocolate containing Matcha | |
JP6434308B2 (en) | Cocoa products with fruity flavors and methods for producing such cocoa products | |
US20220232849A1 (en) | Reduced sugar chocolate and method of making the same | |
ES2255456B1 (en) | "CHOCOLATE AROMA EXTRACT". | |
RU2680689C2 (en) | Flavour compositions containing potassium salts | |
WO2023247527A1 (en) | Non-alkalized boiled cocoa powder | |
CN105248794B (en) | Process for preparing flavored coffee using reduced amounts of flavorants | |
JP4368519B2 (en) | Extracted cocoa powder and food and drink containing the same | |
JP4711958B2 (en) | Coffee enhanced in flavor with 3,7-dimethylocta-1,6-dien-3-ol | |
CA3157888C (en) | Cold-brew coffee extracts and methods of producing the same | |
JP2008278828A (en) | Fried confectionery containing solid derived from grape skin and improved in taste, and method for producing the same | |
KR102167015B1 (en) | A cocoa premix comprising allulose and thereof preparation method | |
WO2022117833A1 (en) | Ground dried coffee flowers as food ingredient | |
US20090041893A1 (en) | Coffee substitute and method of manufacture | |
WO2021085489A1 (en) | Cocoa substitute | |
US20220304328A1 (en) | Cocoa powder for beverages and methods of preparing the same | |
WO2024050292A1 (en) | Sweet cocoa powders | |
JP2023036771A (en) | Food compositions containing reduced-flavor cocoa product as bulk filler | |
JP2023122441A (en) | Cacao product and its production method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 23733002 Country of ref document: EP Kind code of ref document: A1 |